Fermented Vegetable Recipes

Deeply flavorful and wonderfully sour, fermented vegetables are deceptively easy to make at home. For most, you only need vegetables, salt, and plenty of time. They include sauerkraut, pickles, kimchi, and other traditional vegetable dishes that, in some ways, were born out of practicality and a need to preserve the autumn's harvest well into the darkest days of winter when food was scarce.

The process of fermenting vegetables preserves these foods, and it also enhances their nutrition, too. Lactic acid-producing bacteria metabolize the carbohydrates in cabbage, carrots, and other vegetables, and as they do, they produce beneficial acids that preserve the vegetables.

Even more, in the process, they also increase various micronutrients - especially B vitamins such as folate.  As a result, fermented foods are high in beneficial bacteria that support gut health and systemic wellness, and are often a good source of various vitamins, too.

When you make these recipes, you'll tap into these culinary traditions that span the globe and create your own gut-friendly, immune-supportive foods.